Utjecaj različitih načina proizvodnje, sorte i vremena skladištenja na oksidacijsku stabilnost lanenih ulja

master's thesis

• Title (english): Effects of different production methods, variety and storage time on oxidative stability of linseed oils
• Author: Iva Trtanj
• Mentor: Dubravka Škevin (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Oil and Fat Technology); Zagreb
• Defense date and country: 2015-09-22, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

U radu su istraživane 4 sorte lanenog sjemena Altess, Biltstar, Niagara i Oliwin, te 3 načina proizvodnje lanenog ulja hladno prešanje, prešanje iz kondicioniranog sjemena i ekstrakcija potpomognuta ultrazvukom. Proučavao se utjecaj proizvodnje i utjecaj sorte na iskorištenje procesa i oksidativnu stabilnost lanenog ulja tijekom 6 mjeseci skladištenja. Parametri su se pratili u intervalima od 30 dana, a određivani su primarni i sekundarni produkti oksidacije, te prisustvo oksidiranog ciklolinopeptida E. Najveća iskorištenja postigla su ulja proizvedena prešanjem iz kondicioniranog sjemena, ali su ona pokazala najmanju oksidativnu stabilnost, dok su najmanja iskorištenja imala ulja proizvedena ekstrakcijom potpomognutom ultrazvukom. Vrijeme skladištenja statistički značajno utječe na peroksidni broj i vrijednosti K232 i K270, dok sorta ima signifikantan utjecaj na vrijednost anisidinskog broja. Način proizvodnje značajno utiče na sekundarne produkte oksidacije. Koncentracija ciklolinopeptida E rasla je proporcionalno tijekom skladištenja.

Abstract (english)

In this paper 4 flaxseed cultivars were investigated Altess, Biltstar, Niagara and Oliwin, and 3 methods of production cold pressing, pressing the conditioned seeds with heating head presses and ultrasound assisted extraction. The influence of production and the variety in the utilization of process and oxidative stability of linseed oil, for 6 months of storage, were investigated. The parameters were monitored at intervals of 30 days, and primary and secondary products of oxidation Were determined, With the presence of oxidized cyclolinopeptide E. The highest yield was with oils produced by pressing the seeds after conditioning but they showed the least oxidative stability, while the lowest yield had oils produced with ultrasound extraction. Shelf time significantly affects the peroxide value, K232 and K270, while the variety has a significant impact on the anisidine value. Extraction process has significant influence on processes of secondary oxidation Concentration of cyclolinopeptide E increased proportionally during storage time.

• Keywords: laneno ulje; sorta; oksidacijska stabilnost; ekstrakcija ultrazvukom; ciklolinopeptidi
• Keywords (english): linseed oil; cultivars; oxidative stability; ultrasound extraction; cyclolinopeptides
• Language: croatian
• URN:NBN: urn:nbn:hr:159:848012
• Study programme: Title: Food Engineering; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-05-03 08:09:41